Abstract
The aim of this study was to explore the impact of aqueous ozone technology on maintaining grapefruit flavor and freshness by minimizing the occurrence of postharvest deterioration. During the 2018 and 2019 seasons, Star Ruby grapefruit fruits were treated with 0.3 and 0.6 ppm aqueous ozone for 5 and 10 min after harvest at water temperatures of 5 °C and 15 °C, respectively. The fruits were stored for 40 days at 8 ± 1 °C with 85–90% relative humidity. The results revealed that all the ozonated water treatments reduced physiological weight loss, disease infection, and decay, as well as providing long-term protection to the fruits throughout storage. The best treatment for preserving the postharvest quality was 0.6 ppm ozonated water at 5 °C for 5 min, which successfully delayed ripening while concurrently preserving the TSS/acid ratios, total phenolics, and antioxidant activity. Overall, aqueous ozone treatment is a promising example of a treatment that is beginning to be utilized on a commercial scale. In accordance with the findings of this study, it can be deduced that aqueous ozone can be used to maintain fruit quality, reduce postharvest diseases, and extend storage life.
Highlights
Citrus fruits are the world’s most widely produced fruits [1,2]
It was discovered that electrolyzed water (EW) made using sodium bicarbonate as an electrolyte reduced the population of Penicillium spp. in water, resulting in green mold deterioration in citrus fruits during storage [7]
The major goal of this study was to examine the impact of postharvest treatments, such as aqueous ozone technology, on the storability and quality longevity of Star Ruby grapefruit during cold storage
Summary
Citrus fruits are the world’s most widely produced fruits [1,2]. Grapefruit, which contains 91% water, is one of the most hydrating fruits. The majority of citrus fruit postharvest losses are caused by green (Penicillium digitatum Sacc.) and blue (Penicillium italicum Wehmer) mold [4,5]. Chemical fungicides used to treat fungal infections in citrus fruits during postharvest storage are likely to be to be harmful to both human and environmental health. Zamuner et al [8] investigated the use of a cinnamaldehyde-based formulation as an alternative to sodium hypochlorite, which can damage the fruit peel, as a postharvest sanitizer for citrus fruit. Several non-chemical postharvest treatments for the control of P. digitatum and P. italicum have been investigated, including irradiation, biocontrol agents, natural compounds, hot water treatment, and salts, in the hope of providing an alternative to the synthetic fungicides currently in use, which may have harmful effects on human health and the environment [11]
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